Sweet-pickled oranges with juniper

1. Put the whole oranges in a saucepan and cover with water. Bring to the boil, reduce the heat and cook for about 1 hour, or until the oranges are very tender, rearranging the oranges in the water several times so they cook evenly. Top up the water level when necessary. Remove to a
board and leave to cool.

2. Put the pickling spice, juniper and bay leaves in the rinsed-out saucepan with the vinegar and sugar. Heat gently until the sugar dissolves. Remove from the heat and stir in the sherry.

3. As soon as the oranges are cool enough to handle, cut them into small pieces, removing any seeds. Pack into sterilised, wide-neck jars with clip or screw-top lids. Pour the pickling liquid on top including the spices and bay leaves. Nudge the orange pieces around a bit so the spices reach the bottom of the jar and the orange pieces are completely submerged.

4. Cover and store in a cool, dry place for 3 days before using, or up to 3 months. Perfect for serving with cold and smoked meat and fish.